I just want to try to convince you here, to make your own Hummus. It’s fresher, lighter and you control what goes in it. Not to mention you get more of it, for the money. There’s no “natural flavors”, whatever those could be, and it’s not dripping with oil, because we really don’t neeeeed those empty fat calories.

I am addicted to Hummus! The problem is, trying to find a store bought hummus that is not filled with those things I mentioned above. This recipe won’t be that exciting for many of you and I totally understand, but for my friends who might not have stopped to think about how easy it is to whip up your own fat free hummus, this one is for you!

There are so many possibilities and all different kinds of flavors. Just leave out the roasted peppers and play with it. And depending on what you are going to dip… chips, veggies, pita bread, gluten free pretzels (which we love, along with sliced cucumber) or crackers, you can adjust the seasoning to compliment it best. For instance, you probably don’t want to over salt the Hummus if you are going to eat it with something salted. But you might want to add some extra spice and sea salt if you are going to eat it with plain veggies.

Without the oil, there is a lighter feel to the Hummus, you may have to spice it more to compensate until you get used to it. But did you see my post about the dangers of oils? We certainly don’t need the extra oil. I am now making my own Hummus and it tastes so good! It might take some getting used to if you are only familiar with store brands. Our taste buds can get so manipulated that we have to stop and reset them back to “natural”. It takes a little time.

Although everyone who tries my Hummus, likes it a lot. I am a picky person, a tough critic of my own creations. I was right up until the other day, looking for that unique ingredient that will really push this dip above and beyond. I was thinking that it may be I want to try adding another roasted pepper to really go bold? Or add some of my dad’s canned peppers from the garden? But what I stumbled upon was the addition of Vinegar. Yep. Vinegar. It gives it that zesty zing that makes this dip awesome.

When you make your own Hummus, just know that the flavors really come out as it sets, chills and thickens up (in case you added too much liquid) in the fridge. Just have fun and adjust the seasonings to suit you. Try adding different herbs and spices. Add lemon zest and cayenne pepper. Just don’t be afraid to make your own… your way! It’s so much healthier, especially when you soak and cook your own chickpeas. I haven’t gone that far yet. But I imagine I will one of these days. The canned chickpeas I found at my local Meijer store, are organic and contain only 100 mg of sodium per serving. Not great, but certainly better than most canned beans out there. These just make the cut off being 110 calories per serving. It is wise to make sure that any packaged products in a healthy diet contain no more sodium than it’s calories. Tough to do! So being in a hurry most days with our schedule, canned chickpeas it ends up to be.

I like the idea of adding roasted red pepper because red peppers have such a good dose of Vitamin C. Higher than an orange… 3 times more, actually. I understand that by lightly roasting the pepper, some Vitamin C may get destroyed. It’s still good. And I’m still gonna roast ’em!!

Roasted Red Pepper Hummus

Ingredients

1 large Red Bell Pepper

2 15 oz cans Chickpeas, one drained and one with liquid reserved

1/4 Cup plus 1 or 2 Tablespoons Tahini

1/4 or Cup or more Fresh Lemon Juice

2 Garlic Cloves, peeled

1 1/2 teaspoons White Vinegar

1 teaspoon Cumin

Sea Salt

Fresh Ground Pepper

Cayenne Pepper

Lemon Zest

Optional* Herbs of your choice

Directions

Note* The ingredients above can be adjusted to your liking. First clean the pepper and remove seeds. Cut in half and place on a baking sheet and roast lightly. Do not brush the pepper with oil. I like to put mine in the toaster oven at 350 degrees for about 25 minutes while I do a quick workout in my living room. Why not?

Next place all the ingredients except the spices and about half of the liquid from one can of the chickpeas into your Vitamix blender or high speed blender. If you don’t have a Vitamix, but you think your blender can handle it, go for it. I am pretty sure that this can be made in a food processor as well. Save the other half of the liquid from the chickpeas and use it to thin out the Hummus as you blend only if needed. Blend for 1 minute and use the tamper (with a Vitamix) to press the ingredients into the blades. Blend until creamy consistency.

Season the Hummus with the spices and lemon zest and plenty of sea salt. Place the dip into the refrigerator to chill and set for at least an hour.